Answer to Question 1Muayyad is aware that he needs to limit foods containing more than his Dietary Reference Intake (DRI) of vitamin K (mens AI = 120 g/d and womens AI = 90 g/d). High-vitamin K foods include: leafy green vegetables (kale, collards, spinach, turnip greens, beet greens, mustard greens, dandelion greens), Brussels sprouts, broccoli, green onions, parsley, asparagus, sauerkraut, lettuce (endive and green leaf), leeks, okra, soybeans (edamame), soybean oil, rhubarb, prunes, beef liver, and green tea. Foods with less vitamin K can be consumed in small amounts (e.g., milk, meat, eggs, and cereal). Further knowledge about vitamin K can be accessed by Muayyad using the comprehensive list of the varying vitamin K content of fruits and vegetables from the USDA National Nutrient Database for Standard Reference Release 16 (
www.nal.usda.gov/fnic/foodcomp/Data/SR16/wtrank/sr16a205.pdf) and in your textbooks Figure 11.12. Muayyad does not need to be concerned about the amount of spices and herbs used as they usually contain only small amounts of vitamin K. Vitamin supplements containing vitamin K are available by prescription and may be necessary if Muayyad is unable to consume adequate amounts of dietary vitamin K each day. Besides the dietary restriction of high-vitamin K foods, it is most important that Muayyad should strive to have a consistent intake of vitamin K (DRI = 120 micrograms/day). The single most important aid that Muayyad could obtain is a large poster of foods that contain at least 60 g/d vitamin K to hang somewhere in his kitchen as a daily reminder that he either 1) consumes one or two servings of these foods only or 2) chooses not to consume the vitamin K-rich foods, allowing greater variety in his daily diet.
Answer to Question 2
No. In 1994, the U.S. Congress defined the term dietary supplement as any product taken by mouth that contains a dietary ingredient intended to supplement the diet. The dietary ingredients in these products may include vitamins, minerals, herbs or other botanicals, amino acids, and substances such as enzymes, organ tissues, glandular tissue or extracts, and metabolites.
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